This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

• 진양호(경기대학교 외식조리학과) | Yang-Ho Jin (Department of Foodservice and Culinary, Kyonggi University, Korea)
• 권혁성(경기대학교 외식조리학과) | Hyeok-Sung Kwon (Department of Foodservice and Culinary, Kyonggi University, Korea)
• 배세정(경기대학교 외식조리학과) | Se-Jeong Bae (Department of Foodservice and Culinary, Kyonggi University, Korea) Corresponding author